Open-Faced BLTs

Last Updated on September 17, 2023

A bacon, lettuce and tomato sandwich is as synonymous with summer as a sandwich could probably ever be. Why? Well, tomatoes, duh. The best tomatoes are not available year-round. It’s in the height of summer, usually July, when they’ve soaked up so much sun that they’ve become perfectly sweet, a bit acidic, fully ripe and juicy. However, at ButcherBox we also recognize the sandwich for the smoky bacon (and, sure, also the lettuce!). So, here we have a recipe for a sandwich that combines them all, but it is for an open-faced version, meaning you can highlight the trio even more given the one less slice of bread. Here, thick-cut, toasted bread is slathered with mayo, topped with heirloom tomatoes, dressed greens (which makes this sandwich extra saucy) and plenty of ButcherBox’s Bacon. If you’re looking for more of a cooking project, try making and using your own mayo or garlic-infused aioli.

Open-Faced BLTs

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  • 1 package ButcherBox Bacon defrosted and patted dry
  • 1 tbsp red wine vinegar
  • 1 small shallot finely chopped
  • Salt and pepper
  • 3 tbsp olive oil
  • lbs ripe heirloom tomatoes
  • 4 thick-cut slices focaccia or sourdough lightly toasted
  • ½ cup mayonnaise
  • Flake salt
  • 2 cups mixed green lettuces
  • ½ cup fresh basil leaves


  • Preheat the oven to 350º F. Line a sheet pan with foil and set a cooling rack on top. Lay the slices of bacon on the rack and roast in the oven, turning once halfway through, until golden and crisp, about 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the bacon grease from the sheet pan in a bowl for future cooking and drizzling in last step.
  • In a medium bowl place the red wine vinegar and shallot, sprinkle lightly with salt and pepper, let sit for 5 minutes then add the olive oil. Slice the tomatoes into ¼-inch rounds and half-moons then set aside separate from the dressing.
  • Spread the mayo on the toasted bread then lay the tomato slices over. Sprinkle the tomatoes with flake salt. Add the mixed greens and basil to the vinaigrette bowl, toss well to coat each leaf.
  • Transfer the toast with mayo and tomato to serving plates, drizzle any bacon grease over the tomatoes, if desired (for more smoky richness), then top with some of dressed lettuces and put any extra in a side bowl. Top sandwiches with the bacon slices.
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